1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy.

2. Put potato mixture in a buttered casserole dish.

3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.

Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy.

Put potato mixture in a buttered 8x8-inch casserole dish.

Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.